I never used to eat beans so it is new to me. There is so many types and I try to eat some beans every day. My question is what is your favourite type of beans and in what dish? Would there be a type of beans that is healthier than others?

Oh beans!! My favorite topic!! They are all so good for you for a variety of reasons. No need to favor one over another.

Personally, I love small beans that cook quickly. I am not the most patient chef in the world. So I tend to favor red lentils (done in less than 15 minutes) and mung beans (cute little guys that cook in under 30 minutes). Neither requires soaking! And they digest easily too.

Black beans for chili or bean patties - these are our go-to, we've usually got some on hand ready to go (we cook a big batch at once then use them as needed)

Small white beans - soups and BBQ baked beans, recipes where you don't want something as visual as black beans jumping out at you

chickpeas (garbanzos) - HUMMUS! we also make a chickpea salad that's akin to tuna or egg salad (a bit higher in fat with the faux mayo or other creamy mixer - mashed avocado works well in this as a mayo sub if it will be eaten quickly, otherwise the avocado browns) - the key to hummus is HOT beans, so if we've got some chickpeas that have cooled already, we'll make a "not-tuna" salad for wraps and salads. Just whir the beans a few times in a food pro until broken but not mushed, then add whatever you like for tuna salad (celery, mustard, mayo, pickle, onion, etc) and whir until combined.

I never used to eat beans so it is new to me. There is so many types and I try to eat some beans every day. My question is what is your favourite type of beans and in what dish? Would there be a type of beans that is healthier than others?

I'm with Susan - BIG bean fan and for so many reasons. They give satiety like nothing else - that means they have carry power through the rest of the day and even affect satiation at your next meal. Full of fiber, good carbohydrate and protein, and they are so dang good!

Hard to pick on favorites. Black beans and pintos. And garbanzos are so versatile, I love them in grated veggie salads or tossed on greens, and then of course there's the hummmus. Probably most often I do as Susan does - use the lentils in soups because they cook so quickly, especially in the pressure cooker.

I'm cooking up a big pot of beans every weekend (different variety of beans each week!) then I google recipes to use with that kind of bean.For example, on black bean week we had black bean and orange salad, black bean soup, and black bean spread. Then I "keep" any especially good recipe!